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depends on aroma and appearance. Analysis for humu-lones accompanies the sample and may be a criterion also.

Corn and rice are judged by extract values and low oil content. In the brewery, control begins with the wort produced in the kettle. This is judged for solids content, color, bitterness, pH, degree of fermentability, and sterility.

The fermentation process is monitored for rate of fermentation (decrease in specific gravity) and temperature and biologically for the presence of lactobacilli. The aging process is checked for gravity and microbiologic state.

After filtration, the oxygen content is monitored, as is the carbon dioxide level. Just before packaging, and possibly again in the package, the beer is analyzed completely to maintain standards and uniformity.

Tasting is an integral part of quality control. In many breweries beer is tasted just before it is transferred from one tank to another. It is again tasted just before packaging, and again, critically, in the package. Taste panels are selected from brewery workers and are trained to detect certain flavors in beer and to describe them. These panels operate daily, or twice daily, with rotating membership. A view of a taste panel is shown in Figure 20.

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